Dilly Ground Beef Stroganoff

• 2 cups frozen mixed vegetables
• 8 cups broad egg noodles (a 375-gram package)
• 1 tablespoon canola oil
• 1 lb lean ground beef
• 1/2 lb sliced mushrooms (about 4 cups)
• 1 teaspoon Worcestershire sauce
• 2 teaspoons dried dill weed
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 teaspoon fresh ground black pepper
• 1 (10 ounce) can cream of mushroom soup, undiluted
• 1 cup low-fat sour cream

1. Measure out frozen vegetables (you can substitute frozen peas, if you want) and set aside on kitchen counter.
2. Bring a large saucepan of salted water to a boil; add noodles and cook according to package directions, about 6 minutes; drain well when done.
3. Meanwhile, heat oil in a LARGE wide saucepan (I use a dutch oven) over medium-high heat; add meat and mushrooms.
4. Stir in worcestershire sauce, dillweed, salt, pepper and nutmeg; stir often with a fork to keep meat crumbly until it is no longer pink, about 5 minutes.
5. Drain off any fat.
6. Stir in undiluted can of soup; stir constantly until hot, about 1 minute.
7. Reduce heat to medium and add hot drained noodles and frozen veggies.
8. Stir often until hot, about 2 minutes; this is why you need the large pot, as this makes a LOT.
9. Taste and add more dillweed and nutmeg, if desired.
10. Remove from heat; thoroughly stir in sour cream, put mixture into a serving bowl, and serve.

mixed vegetables, egg noodles, canola oil, lean ground beef, mushrooms, worcestershire sauce, dill weed, salt, ground nutmeg, fresh ground black pepper, cream of mushroom soup, lowfat sour cream

Taken from www.food.com/recipe/dilly-ground-beef-stroganoff-73064 (may not work)